Country style stewed rabbit

“This is my type of dish,” exclaims Clive, and I agree. It is aromatic, with strong citrus notes, a tangy hit from the olives and fino, and a huge whiff of the campo from the fistfuls of wild thyme. You can imagine the Moors eating this, perhaps without the fino. Above all, there is lots of garlic that melts delectably into the sauce. Serve with braised rice or potatoes.